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Sensory evaluation of Dacryodes edulis fruit types

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A sensory analysis was conducted to assess the effect of fruit size on the relative intensity of organoleptic characteristics of Dacryodes edulis fruits (Safou) in Cameroon. Three fruit sizes were used in the evaluation of levels of acidity, aroma, astringency, bitterness and oiliness—the main characteristics—and fibrousness, sourness, medicinal taste, dirtiness, saltiness, wateriness, mustiness, and bad smell—the undesirable characteristics. Acidity and oiliness varied significantly (P < 0.01) among fruit sizes as well as five of the undesirable characteristics. Generally, medium sized fruits had the lowest levels of undesirable characteristics followed by large sized ones.These results illustrate the potential of organoleptic characteristics to define categories of Safou that should be used to develop markets and improved cultivars of D. edulis.

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